Savory Rice Croquettes

Ingredients

• Cook I c tomatoes
• slice of onion
• sprig of parsley
• i clove
• yi c stock or water
• J4 t salt
• yi c grated cheese
• >< T butter
• add i c cooked rice
• add i egg well beaten

Method

1. 1

   Cook tomatoes, onion, parsley, garlic, stock, and salt.

2. 2

   Put through a sieve and mix with cooked rice and beaten egg.

3. 3

   Shape into croquettes, egg, crumb, and fry until golden brown.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 134. The excerpt below is the record exactly as published.

savory rice croquettes for Sunday breakfast and set away until needed. About ij4 h before dinner make the fruit roll and 242 LESSONS IN COOKUIG steam over the meat. Wash and pare the potatoes and put in part of the steamer, keeping the roll to one side. Wash, pare and dice the turnips, brown, then add the stock and cook slowly until tender. Add the noodles to the broth, allowing 3^ h at least for their cooking. Make the lemon sauce for the pudding, finish the turnips, cut some ginger- bread and place on the table. When the noodles are done serve the soup, then the rest of the dinner. If the pudding is not done when ready to serve the soup, place very carefully over hot water for longer cooking. BREAKFAST Sunday Lesson 149 BAKED FIGS SAVORY RICE CROQUETTES DRY TOAST COFFEE Baked Figs See Saturday Morning Baking, page 239. Savory Rice Croquettes Cook I c tomatoes, slice of onion, sprig parsley, i clove, small piece of red pepper, Yz c stock or water, J4 t salt, yi c grated cheese, >< T butter, 20 m. Put through a sieve and add i c cooked rice, mix well, and then add i egg well beaten

Cook this with the app: pantry check, scaling, and the assistant.